Saturday, March 5, 2022

Instant Pot Chicken and Dumplings

Instant Pot chicken and dumplings delivers all of the flavor in a fraction of the time. Make this easy recipe for dinner in just 30 minutes!

Fresh veggies, juicy poultry, and tender bites of biscuit all nestled in a creamy broth - my mouth is already watering just thinking about it!

The best part about this recipe is that you only need one pot from start to finish. Say hello to a delicious, comfort food meal without a big mess to clean afterward.

If you find this dish to be too rich and creamy for your taste, try my Cracker Barrel copycat recipe instead. It’s a bit more work, but you’ll still end up with an incredible one pot meal.

Looking for more pressure cooker comfort food? You will love these incredible pork chops with gravy or my creamy mac and cheese.

And if you’ve got a potluck or special event coming up, make a big batch of pulled pork for sliders!

instant pot chicken and dumplings on a spoon

Instant Pot Chicken and Dumplings - Tips and Tricks

  • Create biscuits from scratch! Refrigerated biscuits make this a low-prep meal, but a simple drop biscuit dough will work just as well. Or, use the dumpling recipe from this version if you prefer thinner strips of dough.
  • Use dark meat. This recipe is just as delicious with boneless, skinless thighs and the cooking time should be the same. You will need about 1 pound total.
  • Keep extra broth handy. Since the biscuit dough will thicken the dish quite a bit, feel free to add extra liquid as needed. The mixture will also continue to thicken as it cools, just adjust accordingly.
  • Forgot to thaw? You can easily make Instant Pot chicken and dumplings with frozen breasts if needed! Simply increase the pressurized cooking time to 10 minutes, then use a meat thermometer to ensure they are cooked through to 165°F.
  • Make it less creamy. The heavy cream adds a nice richness to this dish, but you can substitute milk or leave it out entirely if you prefer.

instant pot chicken and dumplings ingredients

Serving Suggestions

While IP chicken with dumplings can be a meal all on its own, it never hurts to add a fresh green salad to the table.

For a full Southern spread, add some green beans, crispy brussel sprouts, or a corn casserole.

instant pot chicken and dumplings recipe

Kitchen Tools You Will Need



FAQ - Common Recipe Questions

Can I use frozen vegetables instead?

Absolutely! Peas and carrots are the standard choice, but any mixed veggies would be delicious. Keep in mind that they will be more tender than if you used fresh.

What’s the best way to reheat Instant Pot chicken and dumplings?

Heat leftovers on the stove or in the microwave just until warmed through. Add additional broth as needed if it seems too thick.

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

Can I make chicken and dumplings in the crock pot?

Yes! In fact, I have instructions specifically for making this meal in a slow cooker. It’s delicious with or without veggies, but you will need to make the biscuit dough from scratch.

instant pot chicken and dumplings in a bowl

Enjoy!

With love from our simple kitchen to yours. 

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instant pot chicken and dumplings wide photo



Yield: 4
Author: Donna Elick
Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings

Instant Pot chicken and dumplings delivers all of the flavor in a fraction of the time. Make this easy recipe for dinner in just 30 minutes!
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 1 cup diced celery (2-3 ribs)
  • 1 cup sliced carrots
  • 2 boneless, skinless chicken breasts (thawed or frozen)
  • Freshly cracked pepper and sea salt (to taste)
  • 4 cups chicken broth (you can add additional broth at the end to thin chicken and dumplings)
  • 16 ounce can of refrigerated buttermilk biscuits
  • 1/4 cup heavy cream
  • 1 teaspoon chopped parsley (for garnish)

Instructions

  1. In the container of your instant pot, heat olive oil and diced onion on the saute function, stirring occasionally, until onion is soft and translucent.
  2. Add celery and carrots to the pot.
  3. Place the chicken breasts in a single layer over the vegetables and sprinkle with salt and pepper.
  4. Pour chicken broth into the pot.
  5. Place the lid on the pot and seal. Program the instant pot to pressure cook on HIGH for 6 minutes.
  6. While the mixture is cooking, cut the biscuits into 6-8 pieces each.
  7. Release the pressure from the instant pot.
  8. Remove the chicken breasts and shred or cut into pieces, then return them to the pot.
  9. Stir in the heavy cream.
  10. Switch the instant pot back to the Saute function and bring the mixture to a simmer.
  11. Drop the biscuit pieces into the pot, one at a time, and simmer until the biscuits have puffed and mixture is thick.
  12. You can add additional chicken broth at this time for a thinner consistency.
  13. Serve with a sprinkle of chopped parsley.
  14. Storage:
  15. Store, refrigerated, in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave just until warmed through. Add additional broth as needed to thin.
DONNA'S NOTES
  1. Refrigerated biscuits are quick and easy to use as dumplings in this low-prep meal. You can also use simple drop biscuits or the dumpling recipe from our copycat Cracker Barrel Chicken and Dumplings recipe.
  2. The biscuits will thicken the soup quite a bit. You can use fewer biscuits or add additional chicken broth if you don’t want such a thick bowl of comfort food. Also note that the dish will thicken as it cools.
  3. The heavy cream really adds a nice richness and creaminess to the dish. You can substitute milk or skip it altogether if you wish.
  4. Frozen or fresh chicken breasts can be used - if chicken breasts are frozen through, increase the pressurized cook time to 10 minutes.

instant pot chicken and dumplings closeup

Originally published March 2022

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